Effect of triploidy on quality traits of shi drum (Umbrina cirrosa L.) until the second rearing year

Carcass and flesh morphometric, reological and chemical traits of triploid (3n) and diploid (2n) shi drum (Umbrina cirrosa L.) were evaluated through 7 months. Three age groups, 17-, 21- and 24-month-old fish, were investigated. The effects of ploidy were statistically evaluated and the weight of fish was included in the model as a covariate because triploids grew less than diploids. As expected, fish weight was found to be significantly correlated with all the investigated morphometric traits, but showed a negative correlation with some chemical (pH) and colour traits (lightness) of raw fillet. In comparison with controls, triploid shi drums were characterized by different morphological traits that involved a slender body shape. In triploids, a reduction in condition factor, backbone weight, dressing index and an increase in the agility index were also recorded. When the commercial size (i.e. over 300 g) was achieved, triploids exhibited larger coelomatic and fillet (dorsal white muscle) fat deposition than diploids. Among reological traits, colour and texture were affected by ploidy; raw fillet lightness and cooked flesh tenderness were higher among triploids in all the investigated age groups. As fish were fed with a restricted feeding regimen, fillet fat deposition was supposed to be limited. Thus, the effects of ploidy on reological traits may be only partially explained by lipid fillet amount and are supposed to be more related to different fibre muscle architecture.